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Thin-Chewy Hazelnut & Chocolate Chip Cookies

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Ingredients Method

Ingredients
  

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 sticks butter
  • 1 granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 package chocolate chips (dark or semi-sweet or milk)
  • 1/2 cup hazelnut spread

Method
 

  1. Combine flour, baking powder, baking soda, and salt in a bowl. Set it aside.
  2. In a mixer, cream the butter granulated sugar together. Mix until well-combined. Add vanilla then the eggs, one at a time. Mix together then gradually add dry ingredients. Beat until the ingredients are thoroughly mixed. Stir in hazelnut spread and chocolate chips.
  3. Cover the bowl with saran wrap. Store in the fridge overnight or 3 to 4 hours.
  4. Preheat the oven to 350°. In batches, drop balls of cookie dough onto the baking sheets; bake 8-10 minutes, 350° Transfer the cookies to a wire rack to cool. Repeat with the remaining dough. (READ THE NOTE IN THE BEGINNING)